Impact of wooden barrel storage on the volatile composition and sensorial profile of red wine

Food Science and Technology International

Volumn 13, Issue 4, 2007, Pages 293-299

  Arfelli, G ^a   Sartini, E ^a   Corzani, C ^a   Fabiani, A ^a   Natali, N ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Chestnut wood; Flavours; Oak wood; Red wine; Sensorial profile

Indexed keywords

CHEMICAL ANALYSIS; FLAVORS; FOOD PRESERVATION; METHANOL; PLANTS (BOTANY);

RED WINE; SENSORIAL PROFILE; VOLATILE COMPOSITION; WOOD BARRIQUES;

WINE;

EID: 36248987181     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207082388     Document Type: Article

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